Spring has sprung, making it a perfect time for a spring cleaning of your diet. Here are tips for keeping your food high quality and nutritionally healthy:

Freezer:  Frozen vegetables should be used up every six months. Clear these out in the fall and spring and start over with only fresh packages. Buy in smaller quantities if you find you are harboring many partially used packages. This might be a good time for a bean and vegetable stew. Frozen berries are high in antioxidants because they are picked and packed at the peak of harvest but should be eaten within three months. Clear these and get ready for fresh varieties available at the markets now through summer.

Meats: can be stored for up to six months. Use up what you have. Remember to choose a vegetarian day once or twice a week to progress you towards more anti-inflammatory type of eating.

Refrigerator: Take a look at the condiments. Discard those from last summer. Practice using up leftovers every three days. Grains stored in the refrigerator should be used up now and new ones purchased. If you have grains you haven’t used in several months, experiment with some new recipes. Spruce up the vegetable and fruit bins with a thorough washing and organize foods to keep them easily rotated.

Cupboards: The whole foods pantry limits items with labels. Is your pantry 80 percent label free? What’s in those processed foods? Read labels closely for added oils, sweeteners and preservatives. Strive to eat more from whole grains, fruits and vegetables. You’ll feel better and look better when you take off your layers and enjoy some summer fun.